TO MAKE YOUR BARK HEARTS

In a microwave-safe bowl, combine the chopped almond chocolate bars, dark chocolate chips, and milk chocolate chips. Microwave in 30-second intervals, stirring with your spatula between each, until melted and smooth-ish—about 1:30-2 minutes—The almonds from the chocolate bars will leave small lumps in the mixture—this is totally normal!
Stir in the Rice Krispies, about 90% of your toasted hazelnuts, and 90% of your dried cranberries until evenly combined. Save the rest of your hazelnuts and dried cranberries for the topping.
Spread the mixture onto a Silpat or parchment-lined baking sheet, smoothing it into an even layer about ¼-inch thick.
Sprinkle finishing salt over your chocolate.
Let the chocolate cool at room temperature until it is almost set but still slightly pliable, about 20–30 minutes.
Use heart-shaped cookie cutters to cut out shapes. If needed, press any rough edges back into shape before the chocolate fully hardens.
Decorate with pearl sprinkles and the rest of your hazelnuts and dried cranberries while the chocolate is still slightly soft so they adhere well.
Allow the hearts to cool completely until fully set before gently removing them from the Silpat.

CHOCOLATE BARK HEARTS

CHOCOLATE HEARTS! Cause nothing says “I love you” like chocolate.